Chickpea and Mushroom Gumbo

Courtesy of Tom K., Flik Independent School Dining Chef Manager


Yeild: 11 cups


4 oz. vegetable oil
4 oz. flour, browned in oven
1 Tbsp. olive oil
1 large yellow onion, chopped
1 medium green pepper, chopped
3 stalks celery, chopped
2 cloves garlic, minced
4 oz. shiitake mushrooms, stemmed and sliced
4 oz. crimini mushrooms, sliced
4 oz. porcini mushrooms, sliced
1 lb. okra, 1/2-inch slices, caps and tips discarded
1 oz. tomato paste
28 oz. crushed tomatoes
16 oz. vegetable broth
2 tsp. Spice House King Creole seasoning
1 Tbsp. Spice House Gumbo File
2 bay leaves
1 oz. fresh thyme
16 oz. chickpeas, rinsed
Salt and pepper to taste


In a saucepan combine flour and vegetable oil over medium heat and cook until deep brown, set aside.

In heavy bottom pot, heat olive oil until shimmering; add onions, green pepper, celery and garlic. Sauté until onion is translucent, approximately 4 minutes. Add mushrooms and sauté until they release their liquor, approximately 3 minutes. Add okra and sauté until all the slime is gone. Add tomato paste and sauté until paste is deep burgundy in color.

Pour tomatoes, broth, seasoning, file, bay leaves and thyme into pot and stir to combine. Bring to a boil and then reduce to a simmer. Simmer for 40 minutes. Add chickpeas and simmer 10 minutes more. Remove bay leaves and thyme branches and discard. Pour off 6 oz. of the liquid and combine with the brown roux, over medium heat. Whisk over heat until smooth. Slowly pour tempered roux into pan and stir to combine. Cook over medium heat, to thicken. Adjust seasoning with salt and pepper.

Serve over steamed white rice.

Makes 11 cups.


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